Thursday, February 12, 2009
Creamy Potato Cheese Soup
My very 1st time cooking the potato soup for MeiLee's lunch. Hey,she loved it!!!!! She had a bowl :P
I used half and half instead of heavy cream :P
1 tablespoon dried basil
1/2 stick (4 tablespoons) butter
1/4 shredded smoked Gouda cheese
1 red potatoes ( I used reg potato ), diced and reserved in cold water to prevent browning
1 small carrots
2 diced celery stalks ( I didn't use it )
1 white onion, diced ( I skipped it )
1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed)
1/2 cup half and half
1/2 block chicken boullion ( or 1/3 cup chicken broth )
Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes.
Carefully pour in the chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter.
Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes.
Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.